Subscribe to this blog

Follow by Email

Search This Blog

Pumpkin walnut bundt cake

Yes, I experimented with raw Japanese pumpkin again and baked this. The idea was to determine the colour of the cake based on the ingredients used. Also I want to 'endorse' that baking a cake with grated raw pumpkin + butter will produce a yellowish coloured cake. Whereas, a cake baked with grated raw pumpkin + oil will deliver a brownish coloured one albeit with a minimal amount of cinnamon. This time I used both a garnishing blade and a trimming blade to grate the pumpkin and ended up with both fine and thick pumpkin shreds. I like to see more traces of golden coloured pumpkin and certainly, I'll be using the trimming blade in the future.

Can you spot the green specks in the cake? I grated the pumpkin with the skin intact to lend more colour and I'm so pleased with the outcome this time.

This cake is moist and soft and cakes baked with butter are not so dense as cakes baked with oil. I kept the balance in an air-tight container in the fridge and the cake stayed fresh even on the third day.

Recipe for Pumpkin Walnut bundt cake

Ingredients

220 gm self-raising flour

1/2 tsp baking soda

1/4 tsp salt

120 gm caster sugar

150 gm butter/margarine

4 eggs

150 gm coarsely shredded pumpkin (with skin intact)

60 gm walnuts, lightly toasted and coarsely chopped

1 tsp vanilla

Method

Sift the flour with the baking soda and salt, set aside.

Cream butter with sugar till light, creamy and thick.

Add eggs one at a time, mix well. Mixture tends to be a bit runny, but it's alright.

Fold in sifted flour in 3 batches, mix well.

Add in the shredded pumpkin, mix well, scraping from the bottom and sides of the mixing bowl.

Add in vanilla and the walnuts, mix well.

Pour batter into a lightly greased and floured bundt pan. Level the surface and shake it a bit to expel air that maybe trapped in the batter.

Do you mean oil with raw pumpkin will react and give the dark color? and butter and raw pumkin will give a nice yellow color and a speckle of green...mmmm but I know cake taste better with butter :) Thanks for giving us that tips :)hey...btw, I have change my comment box to pop up window , I hope you have no problem commenting now :) Many ppl told me in foodbuzz that they cant comment on my blog :(

Your pumpkin bundt cake looks so moist and delicious! I love cakes with butter more than oil, butter has the wonderful aroma that oil is definitely lacking! I'm crazy over bundt cakes, just ordered another book on bundt cakes! :)

KristyTastewise not much difference but with the skin, you get spots of green that will enhance the colour of the cake. But I used the green coloured Jap pumpkin from CH not the yellow local pumpkin. This Jap pumpkin, you can get from Jusco.

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well. I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked. My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.

This is a simple light sponge cake, moist and soft, full of fruity aroma. I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar. I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum' .......definitely a keeper recipe for sure!